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Saturday, November 27, 2010

Marionberry Muffins - Blue Monday

From the kitchen of One Perfect Bite...Each summer I freeze at least one flat of Marionberries to use during the winter months. Marionberries are a blackberry cultivar with a sweetness and complexity that has led the folks who grow and market them to dub them the "Cabernet of Blackberries." That may be an overreach, but I must tell you they do make delicious cobblers, scones and muffins and they are a wonderful addition to sauces for beef and lamb. Those of you who garden might want to know more about how the berry was developed and additional information can be found here. Marionberry muffins have become a part of our holiday celebrations and I made them for our breakfast yesterday morning. The muffins are delicious, easy to make and, while the recipe calls for Marionberries, any type of caneberry can be used to prepare them. There are no hints needed to make these successfully and the recipe is straightforward. Here's how the muffins are made.

Directions:1) Preheat oven to 400 degrees F. Grease and flour muffin cups or line with paper liners. Set aside.2) In a large mixing bowl, cream together butter, sugar and vanilla. Add eggs and beat until incorporated. Blend in sour cream and set aside.3) In a separate mixing bowl, stir together flour, baking powder, baking soda and salt; fold into creamed mixture gently (DO NOT OVER MIX).4) Fold in Marionberries and spoon batter into muffin pans, filling them 3/4 full.5) Bake muffins 24 to 26 minutes. Test for doneness with a toothpick. Muffins are done when toothpick comes out clean.6) Transfer to cooling racks and while still warm, dip muffin tops in melted butter and then into granulated sugar. Yield: 16 to 20 muffins.

I have never heard of marionberries and I am sure we do not have them here in Greece, unfortunately the only type we can find here easily are strawberries. I would love to try those muffins, to feel the taste of these berries.

How yummy looking! I have never heard of these berries. Phil eats a big plate of berries every other night, and a large part of it is blackberries. But we've never seen these, not even at Whole Foods. Where would you get them?

Mary, that was a lovely muffin . Over here we don't have marionberries. It is new to me :) I shall substitute it with blueberries :) Thanks for sharing the recipe. Muffins with sour cream will be nice :)Have a great Sunday :)

I would love these berries! from their looks alone it is hard to tell they are not regular blackberries; these muffins sound wonderful the quantities are small I would think it is possible to make a lot more with these measurements.

I received some marionberry jam from Lindsey from Gingerbagelbake, and I have been loving it! I can only imagine how much I would enjoy one of these muffins. Thank you for sharing this recipe...I'm saving it for the day I get my hands on some of these berries!

Muffins are my arch nemesis no doubt, and since moving to the Pacific NW, I devour anything "marionberry" I can. I like the marionberry oat muffins from His bakery. Yours sounds truly divine, with the sour cream. I will have to try these some time.

Thanks so much for posting your recipe, I've got frozen Marionberries in the freezer and was looking for some recipes to get them used up before the new season. mmmmm, sweet and tart all at once, it's my favorite berry!

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